Steak with Baked Potato and Sour Cream
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large rump steak (s) or fillet steaks (250 - 300 g)
- 4 large potatoes, floury (150 g each)
- 100 g cream cheese
- 250 g sour cream
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C fan-assisted air. Wash, brush and dry the potatoes very thoroughly under running water. Pierce with a fork several times on each side. Cut a piece of aluminum foil into 4 large pieces, brush with oil and wrap the potatoes in it. Place the parcels on the grid, middle shelf, and bake for about 70 minutes.
- Mix the cream cheese and sour cream, season with salt and pepper. At the end of the baking time, open the parcel or unpack it completely. Break open the potatoes with a fork, pull apart and serve with the sour cream.
- In the meantime, grill the steaks or fry them in the pan, check the desired cooking point with the thumb pressure method.
- Tip: To save time, you can cook the potatoes in the aluminum foil for 20 minutes and then finish cooking them in the oven for about 20 minutes.
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